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KALE TABBOULEH by Barney Desmazery

Updated: Jun 27, 2019

Use bulgur wheat as the base for this Middle Eastern salad of super healthy greens, feta cheese and spices.





100g bulgur wheat

100g kale

Large bunch mint, roughly chopped

Bunch spring onion, sliced

½ cucumber, diced

4 tomatoes, deseeded and chopped

Pinch of ground cinnamon

Pinch of ground allspice

6 tbsp olive oil

Juice and zest ½ lemon

100g feta cheese, crumbled

4 Baby Gem lettuces, leaves separated, to serve


1. Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.

2. Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.

Recipe from Good Food magazine, January 2013

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